Steps

2Meanwhile, place hazelnut spread and dulce de leche in microwavable dish. Microwave on High in 10-second increments, stirring every 10 seconds, until smooth. Pour mixture into decorating bag with small tip or condiment container from local cooking store. Set aside.

3Place cinnamon-sugar in shallow dish; set aside.

4Separate dough into 8 biscuits. Using doughnut hole cutter, cut out several rounds from each biscuit.

5Fry 6 to 8 dough rounds at a time, turning constantly with spider or metal spoon, until golden brown. Remove from oil; place directly in cinnamon-sugar. Carefully turn doughnut holes in sugar until coated. With sharp knife, pierce hole in each doughnut hole. Insert end of decorating bag; squeeze bag to fill with hazelnut-caramel mixture.

2Meanwhile, place hazelnut spread and dulce de leche in microwavable dish. Microwave on High in 10-second increments, stirring every 10 seconds, until smooth. Pour mixture into decorating bag with small tip or condiment container from local cooking store. Set aside.

3Place cinnamon-sugar in shallow dish; set aside.

4Separate dough into 8 biscuits. Using doughnut hole cutter, cut out several rounds from each biscuit.

5Fry 6 to 8 dough rounds at a time, turning constantly with spider or metal spoon, until golden brown. Remove from oil; place directly in cinnamon-sugar. Carefully turn doughnut holes in sugar until coated. With sharp knife, pierce hole in each doughnut hole. Insert end of decorating bag; squeeze bag to fill with hazelnut-caramel mixture.

Expert Tips

If you can’t find dulce de leche in the cultural foods aisle of your store, try making your own by filling a baking dish with sweetened condensed milk and tightly covering with foil. Place the baking dish in a roasting pan and fill the roasting pan with water, three-fourths of the way up the dish. Bake at 425°F for 1 to 1 1/2 hours, checking every 30 minutes for a caramel color.

After filling the doughnut holes, press the hole down in the cinnamon-sugar again to help seal in the filling.